Start with the milk and vinegar- combine them to sour the milk- let sit for 3-5 minutes while you work with the other ingredients
Melt the 2 tablespoons of butter and set it aside
Crack the egg into a bowl (do not put the hot butter with the egg)
In a large mixing bowl whisk all the dry ingredients together. The flour, sugar, baking powder, baking soda, and salt.
Add the milk mixture, butter. vanilla, lemon zest, and then the egg to the dry ingredients ( I use a runner spatula to mix and scrape the bowl. Do not overmix, lumps are normal, just make sure you have all the dry ingredients incorporated.
Spray a skillet with a light coating of cooking spray,
Heat on medium once you feel the pans heat by holding your hand an inch or so above it, slowly pour a small circle of pancake mixture, it will pour thick and spread out as it warms.
Pop the blueberries on by hand a few at a time.
Do not be tempted to turn the pancake until you see it forming bubbles- Do peek under it to see if it is browning. If at any time it is getting dark , flip and turn down your heat slightly.
Tip: I place a small piece of the cold butter on top before flipping and this helps make the pretty golden marks on the cakes and prevents me from having to use more cooking spray.
When the cake is cooked place your choice of topping, (butter and a small bit of sugar is plenty to make your mouth happy)